Plato principal
Sweet Potato & Chorizo Soup
1 h 15 minPara 6Nutri-Score C€€
C
1 h 15 min
1 h 15 minSweet Potato & Chorizo Soup
receta de
The Girl Dinner Diaries
@thegirldinnerdiaries
5 recetas
22 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
sweet potatoes (peeled and chopped)Frutas y verduras4 piezas
carrots (peeled and chopped)Frutas y verduras4 piezas
onion (peeled and chopped)Frutas y verduras1 pieza
garlic bulbs (tops cut off)Frutas y verduras2 piezas
paprikaEspecias2 g
garlic powderEspecias2 g
saltEspecias3 g
pepperEspecias1 g
vegetable stock cubesDespensa2 piezas
chorizo (diced)Carne200 g
olive oilDespensa30 ml
water (for the vegetable stock)Bebidas800 ml
cream (for topping)Lácteos60 ml
chilli flakes (for topping)Especias2 g
crusty rolls (to serve)Panadería6 piezas
butter (for the rolls)Lácteos60 g
por ración
Nutrición
285kcal
- Carbohidratos
- 35 g
- Proteínas
- 7 g
- Grasas
- 13 g
lo que usará
Utensilios
Horno
Fuente de horno
Sartén
Olla
Batidora de mano
paso a paso
Preparación
- Paso 1
Prepare the vegetables
- Peel and chop the sweet potatoes, carrots and onion.
- Add everything to an oven dish.
- Paso 2
Season and roast
- Drizzle the vegetables with olive oil and add the paprika, garlic powder, salt and pepper.
- Add the garlic bulbs with their tops cut off.
- Roast in the oven at 200 °C.
- Paso 3
Fry the chorizo
- Fry the chorizo in a pan until crisp.
- Scoop it out and set aside, keeping the chorizo oil in the pan.
- Paso 4
Build the soup
- Add the roasted vegetables to the pan with the chorizo oil.
- Pour in the vegetable stock made with the stock cubes and water.
- Simmer briefly so everything comes together.
- Paso 5
Blend and serve
- Blend the soup until smooth.
- Serve topped with cream, chilli flakes and the reserved chorizo, with buttered crusty rolls on the side.